Plum Dumplings Recipe -
Plum Dumplings Recipe
  • READY IN hrs

Plum Dumplings

Recipe by  

"This recipe came from Istria in the former Yugoslavia. It can be an entree (our favorite) or side dish. I have fond memories of helping my mother make large batches of these and freezing them for the winter. They are still one of my favorite meals and my children (now grown up) still look forward to these any time I make them."

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Ingredients Edit and Save

Original recipe makes 25 dumplings Change Servings
  • PREP

    1 hr 30 mins
  • COOK

    45 mins

    2 hrs 15 mins


  1. To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside.
  2. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm.
  3. To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
  4. When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
  5. To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes.
  6. Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
  7. When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them.
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  • Submitter's Note
  • When I make these, I make about 100 and freeze them for eating in the winter. To freeze dumplings, place them in a single layer on a flat baking sheet that is heavily sprinkled with flour. Make sure any dough touching another dumpling has a lot of flour on it or they will stick together. Freeze hard. Then you can put them into plastic bags after they are individually frozen. The cooking time is increased slightly. Wait till the dumplings float to the surface of the water, then cook 4 more minutes.

Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2006

"Szilvas Gomboc"!--I remember helping my Yugoslavian/Hungarian mom make these as a child! Except we put a plum into one 4 inch dough square and bring the corners up to the middle and roll in your hands untill they are round, instead of using two round dough pieces! This wonderful, 5 star, dumpling recipe brings back many warm memories! Thanks.

Most Helpful Critical Review
Sep 17, 2009

This dough was the toughest, most untender dough I have ever made in my life! I'd made this recipe a couple of years ago( the last time my plum tree was loaded with fruit) and despite the fact that the dough was tough, my family loved the plummy juice interior. So, I decided to make them again this year. Well,,, after kneading the dough for close to an hour and still having a tough crumbling mess on my hands, I threw it out and found another recipe that used far more potato and much less flour. I had great success with the different dough. I also dont use the bread crumbs, instead I saute the butter and brown sugar and then add a good splash of liquor - slivovitz, kirsh, baileys or kahlua all work great.


24 Ratings

Jun 09, 2009

My Czech family makes similar plum dumplings but the best part is topping them with hot melted butter and then sprinkle a ground poppy seed and sugar mixture on top. I can't imagine them without it.

Sep 24, 2006

I had a bunch of extra plums that were too tart and wanted to find a way to use them up. I've never heard of plum dumplings before but thought it sounded interesting and I'm glad I gave them a try because they're delicious - such a great refreshing dessert!

Sep 13, 2005

I love these dumplings. A family friend used to make this when I was young and I can't pass a prune plum without thinking those dumplings she used to make. I'm so glad that I found this recipe so that I can now make these for my own family.

Sep 08, 2009

Just a note, the picture shown is not how I cook my dumplings. Mine are served with a brown sugar, butter sauce. They are not crisp at all, and they do look sort of like flying saucers, fat in the center, with flat edges around the circle. Cyndi K.

Sep 08, 2009

These had GREAT flavor, but I'm convinced I did something wrong. The picture shows them almost crusty looking on the outside, and really round. Mine were flat like flying saucers, and while they tasted good they did not have a crispy outside. Any tips?

Sep 26, 2007

my mom made these dumplings while we were visiting them in B.C. they were amazing!! i will forsure make these! one thing my mom did differently was to roll the dough out thinner-1/4 inch dough would have been too thick.


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  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 94.3 g
  • 30%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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